This amazing recipe for Instant Pot® lemon rotisserie chicken makes the most tender and moist chicken at home, perfect for a family dinner.

Instant Pot® Lemon Rotisserie Chicken

(2.5 pound) whole chicken

lemon,

olive oil

salt

garlic powder

paprika

black pepper

chicken broth

Rinse chicken and pat dry. Insert lemon wedges inside the cavity.


Turn on a multi-functional pressure cooker (such as Instant Pot&reg;) and select Saute function. Mix olive oil, salt, garlic powder, paprika, and pepper in a bowl. Rub top part of chicken with 1/2 of the spice mixture. Place the chicken, breast side down, and cook until crispy, 3 to 4 minutes.


Rub remaining spice mixture on the bottom side of the chicken. Flip chicken over with tongs and cook for 1 minute more.


Remove chicken from the pot. Place trivet inside the pot; place chicken back in the pot, breast side down on the trivet, and pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.


We thought this was delicious although I did have to make mine a little differently then recipe.  I only had chicken thighs on hand and didn't have any fresh lemons.  I browned my chicken in my instant pot and sprinkled lemon pepper, salt, paprika and garlic powder on each side as it was browning.  Once browned I added my chicken broth as recipe listed and since I wanted this to be a full meal in one pot I added two med. size onions, cut in wedges, several peeled potatoes also cut to be about the size of new potatoes and 4 carrots peeled and cut in large bite size pieces.  I sprinkled salt and pepper on my veggies then tossed them before adding to my pot and sprinkled some parsley flakes just for looks.  I set my instant pot for 25 minutes and once done I let the pressure release on it's own since my pot was pretty full and to give a little more time under pressure to make sure all my veggies were done.  Wonderful one pot meal.  Will be making again.  Thanks for sharing!

Meh, don’t like it.  I’ve tried this twice, both times the skin was unappealing. First time followed directions exactly, second time did the same and tried to crisp the skin up in the oven afterwards - sadly, still disappointed.  This is a great recipe if you’re not planning to serve the chicken as the meal’s centerpiece or your oven’s too dirty to handle an hour at 450°, but if you are serving the bird as the main dish, standing alone... Stupid Simple Roast Chicken is a lot easier and (not including rest time) takes the same amount of time to cook (1 hr) once you add in sautéing, pressuring up, natural release, etc. and makes a much prettier centerpiece. (Trick to Stupid Simple Chicken - dry completely before roasting.)  This recipe is a great complement for a main course chicken dish that doesn’t require skin and makes an amazing broth for gravy - but really, save your instant pot for the sides.

The best chicken I have ever made.  Close to rotisserie chicken but not as crisp on the outside.  I followed the recipe exactly but had a chicken 1 pound larger so added 5 minutes cooking time.  The chicken close to the lemon was delicious and would love that flavor deeper in the chicken but not sure that is possible.  We will definitely use this recipe again.

No changes made and we all loved this. All 4 grandsons agreed that should be a regular on the menu. I used a 5.5 lb chicken and set the pressure time for 34 minutes. Let it on the keep warm setting for 1.5 hours while we watched movie. I removed the chicken cooled it a little then shredded the meat and put the meat back in the cooking liquid. Served it with mashed potatoes. Yum!

I make chicken in my instant pot a lot. When I do a whole chicken though I always use whole potatoes as a trivet instead of the metal one and wallah instant side dish! And the potatoes taste fabulous with all those juices dripped amd cooked right into them!!

My chicken was 3.65 lbs the smallest one I could find in my market. I used the Poultry setting 20 minutes high pressure and then let it Keep Warm for 60 minutes. Also I peeled 4 whole carrots and placed on top of the bird perfection. The flavor of everything with the lemons and seasonings amazing and easy. I made baked potatoes in the oven great meal.

Very easy to make but the seasoning all fell off. I had to take the chicken off the bone and then soak it in the juices/seasoning to have any flavor.

The recipe made for a delicious chicken. However It was very hard to plate. It completely fell apart. I will make it again but next time after the initial browning while it's out of the pot I will let it cool a bit and truss it up good before putting it back in the pot breast side down. No one complained though about it falling apart. I served it with au gratin potatoes air fried brussels sprouts and honey glazed carrots It was a Sunday dinner so I went all out. lol

Pick up a rotisserie chicken for your Instant Pot and enjoy this easy weeknight dinner!

instant pot® lemon rotisserie chicken

Prep Time: 5 minutes

Cook Time: 34 minutes

Total: 49 minutes

Servings: 1

Cost: $16.92 /serving

Author : Fioa

Ingredients

Instructions

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